Ugandan Beans and Rice
24 oz. bag dried pinto beans (or any dried beans)
1 – 2 tbsp olive oil
1 onion, chopped
3 carrots, chopped in small rounds or julienne style
1 clove garlic, minced
14 oz canned tomatoes
1 tsp salt and pepper to taste
Rinse the beans well.
Put the beans in a 5-6 quart crockpot and cover with water, about 1 or 2 inches from the top.
Cook on low for 3-4 hours if it’s low fire 8 hrs. if you are using a pressure cooker follow the manufactures manual.
About 20 minutes before the beans are finished cooking, sauté the chopped onion and garlic until softened in a large pan
Add the carrots, tomatoes, salt and pepper to pan and cook until carrots are tender
Add vegetable mixture to beans in the crockpot and mix well
Serve beans over white rice.